Myceliated coffee products and methods for making

A mycelium, coffee technology, applied in food preparation, coffee, green coffee processing, etc.

Inactive Publication Date: 2016-01-06
MYCOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The disadvantage of these caffeine removal processes is the slight removal of coffee flavor an

Method used

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  • Myceliated coffee products and methods for making
  • Myceliated coffee products and methods for making
  • Myceliated coffee products and methods for making

Examples

Experimental program
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Effect test

preparation example Construction

[0099] Preparation of fungal fractions for inoculation of green coffee beans

[0100] In one embodiment, the method for preparing a fungal component to inoculate prepared green coffee beans comprises scaling up a fungal component as defined herein in liquid culture. Such fungal components ready for inoculation of prepared coffee beans are referred to as "prepared fungal components".

[0101] In one embodiment, the prepared fungal component is in solid culture. In another embodiment, the fungal component is prepared in liquid culture. In another embodiment, the fungal component is prepared as a mixture of solid and liquid cultures. Liquid culture can be accomplished by any method known in the art, and includes the use of bioreactors. For example, when a bioreactor is used to prepare the fungal fraction, the bioreactor can be prepared by diluting the undefined medium containing the green coffee bean extract broth up to 100Ox with filtered / RO water. In one embodiment, the jac...

Embodiment approach

[0149] figure 1 A flow diagram of one embodiment of a method of preparing an extract of a myceliumized agricultural product (eg, a myceliumized coffee product) for human consumption is shown. Step 10 provides an agricultural substrate, step 12 inoculates the substrate with a liquid medium comprising an aliquot of culture derived from liquid fermentation, step 14 allows mycelium to grow, and step 16 inoculates the mycelium on the substrate Growth, step 18 comprising after mycelial growth on the substrate reaches the desired stage, boiling the substrate in water and separating the water-substrate mixture into aqueous and non-aqueous components, step 20 separating the mixture of small molecule components Added to the aqueous component whereby the aqueous component mixes in a bioavailable combination with small molecule components that promote the water solubility of the extract.

[0150] In one embodiment, step 24 is performed for step 12 using a culture of Basidiomycota fungi....

Embodiment 1

[0179] Specific and pure strains of the fungus from the mentioned collections are handled in a sterile environment in 1 gallon to 10 gallon plastic bags, 1 quart to 1 gallon glass jars, or on 10cm to 15cm culture plates , using a non-defining organic fruit and plant based medium comprising green coffee bean extract with 1.5% agar (w / v) in order to monitor and ensure the general vigor and health of the strain.

[0180] Mycelium samples were grown for 2 to 4 weeks in a mild ambient sterile air flow, then excised from the culture plates, and subsequently used to inoculate into liquid fermentations using similar non-defining organic fruit and plant based media ( but without agar), using ambient air, in 1 quart to 1 gallon glass jars. Some samples were grown in agitated cultures and some samples were grown in unagitated cultures in stainless steel tanks designed for commercial beer brewing and / or fermentation in ambient air.

[0181] Unagitated liquid fermentation formed floating ...

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Abstract

The present invention provides a method for the preparation of a myceliated coffee product. This method providing green coffee beans and sterilizing the green coffee beans to provide prepared green coffee beans, and a step of inoculating the prepared green coffee beans with a prepared fungal component and culturing the inoculum to prepare the myceliated coffee product. The methods of the instant invention result in prepared green coffee beans and myceliated coffee products having reduced levels of undesirable taste components, such as chlorogenic acids, and increased levels of myceliation products, such as beta glucans and polysaccharides, relative to starting green coffee beans.

Description

[0001] Cross References to Related Applications [0002] U.S. Provisional Application No. 61 / 802,256, filed March 15, 2013, and entitled "Myceliated Agricultural Substrates for Production of Nutraceutical Formulations and Functional Foods"; U.S. Patent Application No. 13 / 859,719, filed April 9, 2013, and entitled "Method of Myceliation of Agricultural Substrates for Producing Functional Foods and Nutraceuticals"; U.S. Provisional Application No. 61 / 844,498, filed July 10, entitled "Method for Manufacturing Coffee by Fermentation"; U.S. Provisional Application No. 61 / 396,863, filed July 23, 2013, and entitled "CoffeeDecafeination Process Including Fungal Components"; filed August 15, 2013 提交且名称为“CocaoBeansIncludingMetaboloitesof2-Methoxy-3-IsopropylpyrazineandMethodforMetabolizing2-Methoxy-3-IsopropylpyrazineinCocaoBeans”的美国临时申请号61 / 866,371;于2013年8月19日提交且名称为“CocaoBeansincludingMethylPyrazinesProducedbyFermenation,andaMethodofIncreasingMethylPyrazinesinCocao”的美国临时申请号61 / 867,501; f...

Claims

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Application Information

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IPC IPC(8): A23F5/02A23L1/29A23L5/20A23L25/00A23L29/00A23L33/00
CPCA23B7/155A23F5/02A23F5/163A23G1/0006A23G1/002A23G1/02A23L19/00A23L19/03A23L19/09A23L33/00
Inventor B·J·凯丽J·P·朗汉
Owner MYCOTECH
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